Baked Veal Milanese

• 1 egg
• 1 tablespoon lemon juice
• 1 tablespoon milk
• 1/2 cup all-purpose flour
• 1/2 cup Italian seasoned bread crumbs
• 1/2 cup grated pecorino Romano cheese
• 1/2 teaspoon adobo seasoning, or to taste
• 1 teaspoon olive oil
• 4 (4 ounce) thinly-sliced veal cutlets
• 1 1/2 cups arugula, divided
• 4 tablespoons golden raisins, divided
• 4 teaspoons balsamic vinegar, divided
• 4 teaspoons olive oil, divided

1. Preheat oven to 350 degrees F (175 degrees C).
2. Whisk egg, lemon juice, and milk in a small bowl. Place flour in a separate shallow bowl; mix Italian crumbs, pecorino Romano cheese, and adobo seasoning in a third bowl.
3. Heat 1 teaspoon olive oil in a skillet over medium heat. Dredge each veal piece in flour, dip in egg mixture, and press into bread crumb mixture to coat both sides. Pan-fry the breaded veal cutlets in the hot oil until crumbs are lightly browned and coating is set, about 1 minute per side. Transfer veal to a baking dish.
4. Bake cutlets in the preheated oven until juices run clear, 20 to 25 minutes. Transfer veal onto 4 serving plates and top each cutlet with 1/4 of the arugula; sprinkle raisins over the arugula. Drizzle a teaspoon of balsamic vinegar and 1 teaspoon olive oil over each serving.

egg, lemon juice, milk, allpurpose, italian seasoned bread crumbs, romano cheese, olive oil, veal cutlets, arugula, golden raisins, balsamic vinegar, olive oil

Taken from www.allrecipes.com/recipe/228243/baked-veal-milanese/ (may not work)